Guacamole (Serves 2-4)
• 2 ripe avocados
• 1/2 teaspoon salt
• 1 tablespoon of fresh lime or lemon juice
• 2 tablespoons to 1/4 cup of minced red onion or thinly sliced green onion
• 1-2 serrano chilies, stems, and seeds removed, minced
• 2 tablespoons cilantro (leaves and tender stems), finely chopped
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped.
1. Cut the avocado, remove flesh: Cut the avocados in half. Remove the seed and score the inside of the avocado using a blunt knife, and then scoop out the flesh with a spoon. Place in a bowl.
2. Mash with a fork: Using a fork, roughly mash the avocado (don't overdo it as the guacamole should be a little chunky).
3. Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid from the juice will help to delay the avocados from turning brown. Add the chopped onion, black pepper, chilies, and cilantro. Chili peppers vary in heat, so it's best to add the chili gradually until you reach your desired spiceness.
4. Cover with plastic and chill to store: Place some plastic wrap over the guacamole so that air cannot reach it (air will cause oxidation which will turn the guacamole brown). Refrigerate until ready to serve.